Kitchen Corner!

1. Left over chicken bones, fat, necks, meat whatever you have 3-5lbs2. Carrots (3-4), celery (5-6), onion (2 Medium), garlic, salt, pepper to taste3. Place all in a large stock pot cover all contents with water4. Cook on medium heat for 6-8 hours5. Remove all chicken and vegetables strain liquid with cheese cloth6. Refrigerate over night7. Restrain in the morning and bring stock back to boiling8. Pressure can cool and place on shelf for future use